Vegan Pumpkin Cinnamon Rolls Recipe
Recipe By Vegan Richa
These pumpkin cinnamon rolls are easy, soft and ready in 1 hour Drizzle with your favorite glaze and make them this fall. Free of dairy, egg, corn, soy, nut. Makes 1 9 inch pie pan or two 8 inch cake pans.
4.7
18 Rating -
Rate
1hr total
40minsPrep
20minsCook
1hr total
40m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Pumpkin Cinnamon Rolls Recipe
- 0.08 tablespoon Active or quick rise yeast or 1 sachet
- 1/25 cup Non dairy milk like coconut or almond warmed
- 1/4 tablespoon Ground raw sugar
- 0.17 tablespoon Flaxseed meal or chia seed meal
- 0.08 tablespoon Oil optional
- 1/25 cup Pumpkin puree loaded
- 0.17 cup Unbleached white flour or bread flour or all purpose flour
- 1/25 cup Oat Flour
- 0.06 teaspoon Salt
- 0.08 teaspoon Baking powder
- 0.17-1/4 teaspoon Pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp of ground ginger, 1/4 tsp each of cloves, nutmeg
- 0.17-1/4 tablespoon Melted vegan butter or oil or use a light spray of oil
- 0.03 cup More coconut sugar or brown sugar
- 0.08-0.17 tablespoon Ground cinnamon
- 1/25 cup Coconut milk canned, preferably full fat, or use soy milk
- 0.58 tablespoon Sugar scant 1/2 cup. use 1/3 cup for less sweet
- 1/4 tablespoon Cashew flour for thickening, optional
- pinch A pinch of salt
- 1/25 teaspoon Lime juice or 1/2 tsp pumpkin pie spice
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Vegan Richa